Greek puff pastry tarts à la Didi

Ingredients for 12 servings:

• 2 packs of puff pastry from the refrigerator
• 2 bags of vanilla pudding powder for cooking
• 600 ml milk
• 3 tbsp sugar
• 2 m.-sized eggs
• 100 g hazelnuts, ground
• 200 g blueberries
• 12 tsp currant jelly
• 200 ml cream
• 1 bag of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Lightly roll out the puff pastry and cut out 12 circles, each 10-12 cm in diameter. Fold over a small edge around each circle. Prick the bases several times with a fork. Line two baking sheets with baking paper and bake the pastry pieces for 10-12 minutes at 200°C fan-assisted oven. Remove from the oven and reduce the temperature to 160°C. Whisk the custard powder with sugar and a little milk. Bring the remaining milk to a boil, stir in the mixed custard powder and bring to a boil again while stirring. Then beat in the egg. Let the custard cool slightly and fold in the hazelnuts. Flatten the center of the puff pastry pieces slightly and spread with the blackcurrant jelly. Add the custard and blueberries and bake for another 15-20 minutes. Then let cool. Whip the cream with the vanilla sugar until stiff peaks form and spoon onto the cooled tartlets. Arrange and serve.